LED,

If there is too much water try this idea.

Start with enough water to barely cover the beans. Then add 1 full cup (8 oz) to your pot. If this looks too skimpy add only 1 more and then cook. If the beans look to dry, but are not yet cooked add more water. REMEMBER: You can always add more water, or spices, but you have a hard time taking it back out if too much.

Beans are usually done when they mash easily with a fork, or the fork inserts easily, but doesn't break the bean, this is called fork tender, and is used by cooks everywhere.

Since your still trying recipes a traditional Thanksgiving recipe the Native Americans (First Nations)people brought a dish to the feast (Not the traditional known Thanksgiving) of Corn, Onions and Lima Beans and a few other ingredients. According to one of my Archeology (Ethnobotany) books the recipe had Venison, Suet, Turnips, the Onions, Beans, Squash and Corn. Everything was cooked and then made into a paste. The corn was added (cooked) and it was served. The Pilgrims named it Succotash to honor the man who had helped them the most. I don't have a recipe for this one though.

Have fun.

Stargazer